Italian American Spaghetti and Meatballs in Red Sauce

Ingredients

• 2 tablespoons extra virgin olive oil
• plus more as needed
• 1 1/2 pounds Beef Polpette with a Cheese Center (page 72)
• or Sweet Italian Sausage (page 37) or Tuscan Sausage (page 41)
• formed into 1 1/2- to 2-inch balls
• 2 cloves garlic
• finely chopped
• 3 pounds tomatoes
• peeled or not and chopped
• or 6 cups diced canned tomatoes
• with juices
• 2 teaspoons chopped fresh basil
• marjoram
• tarragon
• oregano
• or bay
• or 1 teaspoon dried of any of the herbs
• 1 teaspoon sugar
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 1/2 pounds spaghetti or other dry pasta
• 3/4 cup freshly grated Parmesan cheese

Instructions

1. To make the sauce, heat the 2 tablespoons oil in a large nonreactive pot over medium-high heat.
2. Working in batches to avoid crowding, saute the meatballs until browned all around, about 8 minutes.
3. Transfer to a plate.
4. Repeat with the remaining meatballs, adding more oil to the pot if needed to prevent sticking.
5. Set the meatballs aside.
6. Add the garlic to the oil remaining in the pot and saute over medium-high heat until it is ever so lightly golden.
7. Add the tomatoes and their juices, the herb, sugar, salt, and pepper and bring to a boil.
8. Add the meatballs, decrease the heat to maintain a simmer, cover partially, and cook until the sauce is reduced and no longer raw tasting, about 1 1/2 hours.
9. When the meatballs and sauce are almost done, cook the pasta al dente according to the package directions, drain briefly, and return it, still moist, to its cooking pot.
10. Cover and set aside in a warm place while the sauce finishes cooking.
11. To serve, combine the pasta with the sauce and meatballs in a large bowl and toss gently to mix.
12. Serve right away, with the Parmesan on the side.